A cake-like cookies with frosting: What could be better? The tanginess of the cream cheese frosting is the perfect balance to the mildly sweet butter cookie. They are just as good on their own, sans frosting, along with a warm cup of coffee or a chilled cup of coconut milk.

Using a tablespoon measuring spoon or small melon ball scooper, scoop out small balls of
dough; place them on the baking sheet about 2 inches apart.

Gently place another sheet of parchment paper on top of dough balls.

Using the bottom of a water glass or mason jar, gently press down on each ball of dough
until it flattens out a little. Do not smash too thin. They should be about 1/4 inch in
thickness. If you're using cookie cutters, now is the time to cut them!

Bake for 15-20 minutes.

* We enjoy these cookies best when they're slightly under cooked and still a little soft. If you
prefer your cookies on the crunchier side then wait until the edges turn golden brown
before removing them from the oven.

Cream Cheese Frosting

In a large mixing bowl combine butter and cream cheese with an electric mixer.

Whip on high until slightly fluffy.

Add vanilla, sweetener and food coloring; continue to blend well until well incorporated.

About Alex Golodriga

Alex Golodriga is a nationally-renowned personal trainer, fitness competitor, and nutrition programmer utilizing macronutrient time, The Carb Nite Solution® and Carb Backloading™. She has helped hundreds of clients—and thousands more online—reach their fitness goals through a combination of workout programming, nutritional planning through both protocols, and food science education. To consult with Alex on a one-on-one basis, or to become one of her clients, visit our contact page.